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Sopa de lima
Serves four persons.
Ingredients:
- two spoons of butter
- One onion, peeled and cubed
- Three limas
- Six cups of chicken broth
- One chicken breast (about one pound) with the bones, cut in half
- Salt
- Four fresh corn tortillas
- Vegetal oil
- Two medium tomatoes, without seeds and cubed
- One green sweet pepper, without seeds and cubed
- One 1 chile habanero, without seeds and cut in strips
- Consommé (powdered chicken broth)
Procedure:
- Melt the butter in a pan, medium heat. Add onion and fry it moving occasionally, until tender, approximately 20 minutes. Add the juice of the limas and the chicken broth, let it boil at medium heat.
- Turn heat to low, put salt on the chicken breast, add to the pan, let it cook until the liquid is clear, approximately 20 minutes. Remove from heat, put the chicken on a plate to cool; keep the broth apart.
- Cut the tortillas in small triangles. Oil a skillet and put it on medium heat, fry the tortillas for one or two minutes per side. Remove excess oil in a paper napkin, add salt.
- Remove the skin and bones from the chicken, shred it in small pieces and distribute on 4 soup bowls. Reheat the broth adjusting salt to your taste. Put some tomato, sweet pepper, chile and the tortillas triangles on each bowl, add a little bit of consommé. Serve with lima slices.
Buen provecho
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